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    Home » Recipes » Beetroot Recipes

    Beetroot poori recipe, Kids lunch box recipes

    Updated on September 6, 2022 by Raks Anand 3 Comments / Jump to Recipe

    Beetroot poori recipe with quick video, step wise detailed picture. Best for kid's lunch box or tiffin box. Goes well with plain coconut chutney.

    beetroot poori

    Easy and lovely way to make kids eat beetroot and develop their love towards the vegetable.

    Check out my beetroot dosa recipe and Masala poori recipe in this website.

    Jump to:
    • Recipe card
    • Stepwise photos

    Wanted to try beetroot poori for long time. I made it just as we make palak puri. And the same can be made as chapati/ roti also. Made both and loved chapati a lot. To my surprise, Vj loved it.

    After a lot of tempting comments in my post in social media about the combo of poori with coconut chutney, I just made coconut chutney for this poori. It was not only tasty but the white chutney with the bright pink poori was even treat to eyes.

    beetroot poori

    After making the video, hogged those with chutney for lunch. Had the same dough for dinner as chapati. Gave some for Vj thinking he may not like, but he told it was very nice. Was double happy since i finally made this recipe as well as we both liked it.

    If you are packing for your kids lunch box, you can try using a small lid to cut out as mini puris. Or even cookie cutter is a great idea to cut out their favorite shapes. As in palak poori, the ajwain not only adds flavour, also aids digestion.

    Recipe card

    beetroot-poori
    Print Pin
    4.84 from 6 votes

    Beetroot poori recipe

    Beetroot poori recipe with quick video, step wise detailed picture. Best for kid's lunch box or tiffin box. Goes well with plain coconut chutney. 
    Course Breakfast
    Cuisine Indian
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Resting time 10 minutes minutes
    Total Time 50 minutes minutes
    Servings 18 poori
    Cup measurements

    Ingredients

    • 2 cups atta wheat flour
    • 1 cup beetroot chopped
    • ½ teaspoon ajwain omam
    • 1 teaspoon salt
    • Oil as needed
    Prevent your screen from going dark

    Instructions

    • Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.
    • Puree the cooked beetroot.
    • In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.
    • Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).
    • Dust well with flour and roll out each ball to thick poori.
    • Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
    • Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.
    • Drain over paper towel and repeat to finish.

    Video

    Notes

    • Do not over cook beetroot or the poori. Otherwise it will affect the colour of poori too.
    • Oil should be hot, otherwise poori wont puff up. Do not keep the rolled out poori for long time as it will not also puff.
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    Stepwise photos

    Cook beetroot

    1. Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.

    step-1-chop

    2. Puree the cooked beetroot.

    step-2-puree

    Make dough

    3. In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.

    step-3-dough

    4. Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).

    step-4-roll

    Rolling

    5. Dust well with flour and roll out each ball to thick poori.

    step-5-spread

    Deep fry

    6. Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.

    7. Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.

    step-6-deep-fry

    8. Drain over paper towel and repeat to finish.

    beetroot-poori-ready

    Serve with any poori side dish or coconut chutney.

    Beetroot poori recipe

    Other Beetroot recipes

    • beetroot pachadi
      Beetroot pachadi recipe, Beetroot thayir pachadi
    • beetroot dosa recipe
      Beetroot dosa recipe | Healthy breakfast recipes
    • Salem thattuvadai set
      Salem thattu vadai set recipe
    • beetroot rice
      Easy beetroot rice | Indian lunch box ideas

    Reader Interactions

    Comments

    1. Rajee

      February 11, 2020 at 8:50 pm

      5 stars
      I made this last week. Added some chilli powder. Love your colour. I was expecting what you will post for Valentine’s Day.

      Reply
    2. Saranya

      February 18, 2020 at 9:32 am

      Will it stay fluffed up for lunch box?any tips to achieve that?

      Reply
      • Raks Anand

        February 18, 2020 at 10:00 am

        Nope, it wont 🙂 Only crispy pori (like pani puri) stored carefully can stay fulled. This is soft, so as soon as the steam escapes, it will obviously flatten. It can stay fluffed for 15-20 mins max if you make the dough stiff, rolled thick 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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